Thai Tofu With Zucchini, Red Bell Pepper And Lime Recipe

Name: Thai Tofu With Zucchini, Red Bell Pepper And Lime
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons peanut oil, divided; 1 (12 ounce) package extra firm tofu, drained patted dry, cut into 1/2-inch cubes; 1 lb zucchini, cut into 1/2-inch cubes (mix with yellow squash if desired); 1 large red bell pepper, diced; 1 tablespoon gingerroot, peeled, minced; 1 1/3 cups canned unsweetened coconut milk; 3 tablespoons fresh lime juice (to taste); 1 1/2 tablespoons soy sauce; 1/2 teaspoon Thai red curry paste (to taste); 1/2 cup sliced fresh basil, divided

Servings: persons

2 tablespoons peanut oil, divided
1 (12 ounce) package extra firm tofu, drained patted dry, cut into 1/2-inch cubes
1 lb zucchini, cut into 1/2-inch cubes (mix with yellow squash if desired)
1 large red bell pepper, diced
1 tablespoon gingerroot, peeled, minced
1 1/3 cups canned unsweetened coconut milk
3 tablespoons fresh lime juice (to taste)
1 1/2 tablespoons soy sauce
1/2 teaspoon Thai red curry paste (to taste)
1/2 cup sliced fresh basil, divided

1
Heat 1 tbls. of the oil in a large nonstick skillet over mdium high heat.
2
Add the tofu and saute until golden, about 5 minutes.
3
Move the tofu to a bowl.
4
Add the remaining 1 tbls. oil, then add zucchini and red bell pepper to the skillet.
5
Saute until it begins to soften, about 5 minutes.
6
Return tofu to the skillet.
7
Add ginger and stir about 30 seconds.
8
Add the coconut milk, 3 tbls. lime juice, soy sauce, and curry paste.
9
Stir to dissolve curry paste, then simmer until the sauce thickens, about 6 minutes. Season with salt and more lime juice, if you like.
10
Stir in half of the basil.
11
Sprinkle with remaining basil and serve. Enjoy!
12
This is good served with steamed rice or noodles.

135

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons peanut oil, divided, 1 (12 ounce) package extra firm tofu, drained patted dry, cut into 1/2-inch cubes, 1 lb zucchini, cut into 1/2-inch cubes (mix with yellow squash if desired), 1 large red bell pepper, diced, and more.

Yes, Thai Tofu With Zucchini, Red Bell Pepper And Lime falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Tofu With Zucchini, Red Bell Pepper And Lime

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